INGREDIENTS
1
package of cream cheese (8 ounce, softened to room temperature)
1 cup
chopped dill pickles
1/4 cup
finely chopped sweet onion
2 tbsp
pickle juice (use less for thicker dip or more for thinner dip)
1 tsp
dried dill weed
1/2 tsp
kosher salt
freshly ground black pepper (to taste)